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Loading...Domoda is Gambia's national comfort dish: a rich, velvety stew built on tomato, natural peanut butter, and warming spices, simmered with tender beef and seasonal vegetables until every bite is nutty, savory, and satisfying. Traditionally ladled generously over fluffy steamed white rice so the sauce can soak into every grain.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 34 gFat
- 8 gSaturated Fat
- 32 gCarbs
- 7 gFiber
- 10 gSugar
- 38 gProtein
- 720 mgSodium
- 980 mgPotassium
- 105 mgCalcium
- 6 mgIron
- 32 mgVitamin C
- 430 mcgVitamin A
Ingredients
For the meat and base
- 1.5 lb (680 g) boneless beef chuck, cut into 1.5-inch chunks
- 2 tbsp neutral oil (vegetable or sunflower)
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 ripe Roma tomatoes, grated on a box grater
For the peanut sauce and seasoning
- 3/4 cup (190 g) natural smooth unsweetened peanut butter
- 4 cups (960 ml) beef stock or water, plus more as needed
- 2 tsp fine sea salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 dried bay leaves
- 1 tsp dried thyme
- 1 Scotch bonnet or habanero pepper, pierced with a knife (seeds in for heat)
- 1 tsp smoked paprika
For the vegetables
- 1 medium sweet potato (about 8 oz), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 1/2 small head green cabbage, cored and cut into 2-inch wedges
- 8 fresh okra pods, trimmed and left whole (optional)
- 1/4 cup chopped fresh flat-leaf parsley or cilantro, to finish
Directions
- Pat the beef dry and season lightly with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high until shimmering, then brown the meat in batches for 6–8 minutes total, turning until deep golden on all sides. Transfer to a plate.
- Reduce the heat to medium. Add the onion to the same pot and cook, stirring often, for 5–6 minutes until softened and lightly browned. Stir in the garlic, ginger, and tomato paste and cook 2 minutes more, then add the grated tomatoes and paprika and simmer for 5 minutes until the mixture is thick and jam-like.
- Whisk the peanut butter into the pot a tablespoon at a time, stirring vigorously so it blends smoothly into the tomato base without clumping. Slowly pour in the stock while whisking, then add the bay leaves, thyme, Scotch bonnet, and the browned beef with any collected juices.
- Bring the stew to a boil, reduce to a gentle simmer, cover partially, and cook for 35 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
- Add the sweet potato and carrots, simmer uncovered for 8 minutes, then tuck in the cabbage wedges and okra. Continue cooking 6–8 minutes more, until the vegetables are tender but still hold their shape. Taste and adjust salt. Remove and discard the bay leaves and whole Scotch bonnet.
- Stir in the fresh parsley, give one final stir, and serve Domoda hot in deep bowls over a generous mound of steamed white rice, making sure each portion gets plenty of the silky peanut sauce.
Cook’s Notes
- Always use natural, unsweetened peanut butter—the only ingredient should be peanuts (and maybe salt). Hydrogenated or sweetened varieties will make the sauce greasy and overly sweet.
- For authentic Gambian flavor, let the stew rest off the heat for 10 minutes before serving so the peanut sauce thickens into a glossy coating.
- Pull the Scotch bonnet out early if you prefer mild heat, or leave it in for the full cook time for the bold sting traditional in Banjul kitchens.
- Serve with parboiled long-grain white rice so each grain stays separate and soaks up the sauce without going mushy.
- A squeeze of fresh lime at the table brightens the richness and balances the nuttiness beautifully.
